Well, back to cooking. Here’s something for real pork carnivores.
Our friends the Kings on Chesapeake Bay, sent us a recipe for Shrimp and Grits which eventually became ramekin Shrimp and Quinoa in the new book. They recently sent one of their daughter’s recipes for Pork Meatloaf which they had tried as a ramekin dish. I thought I would work on it to develop a stand up ramekin dish, so here’s my version. The Kings probably get a more flavorful grade of ground pork from their local butcher. My first try, made with super market pork, was a little bland, so I added 3 chopped up strips of raw bacon and some garlic to favor it up a bit. We also flattened out a large meatball sized chunk, put dried fruit in the center, rolled it up and inserted the roll into the tortilla. Kind of like a fruit stuffed pork tenderloin. This was much better, our pork needed the sweetness of the fruit. Don’t try to pack too much mix into the tortilla cup as they will just tear. I didn’t think the egg on top added anything to it, so it’s your choice. Myself I’d just place a thick slice of egg on top after cooking. If you’re not a pork fan this should also work with hamburger. Some one could even work out a tofu version! You could also make this as a single mini meat loaf in a cocotte, just pack the egg or the fruit into the center. It would make for an interesting presentation. Makes 3 servings.
1/2 lb. pork sausage stuffing
1 egg Hard Boiled and shelled, cut in thick slices, optional
3 strips of bacon coarsely chopped
1/4 cup diced onion
1 egg beaten
1/4 cup Italian Bread Crumbs
1/2 tsp. Herbs de Provence
1/4 tsp. crushed garlic
couple of dashes of salt and pepper to taste
1/2 – 4oz. jar of chopped pimentos
small amount of dried fruit, apricots or prunes
1 Grande flour burrito
Preheat oven to 350° f.
Boil the egg before needed as they should cool before using. I like them a little on the soft side, boil about 6 min. Cut into thick rounds
Mix the meat, bacon,onion, beaten egg, bread crumbs, spices and pimentos together.
Add the fruit to the center if you wish. Cut a grande burrito in half and pin the ends together with a toothpick, place this in a PAM sprayed ramekin. Gently fill the ramekin with the mixture about 2/3 full.
Bake for 25 – 30 min. until the tortilla browns on the edges. Pick the tortilla up using two forks, one on each side and place it on a plate. Place the slice of egg on top if you want.
You can make an interesting presentation by cutting them in half length wise like below.
It took us awhile but the new book is finally finished and in print. Above is one of the desserts, Apple Roll Ups, kind of like a small stand up apple strudel. 33 new recipes including desserts, as well as the original 17 from the first book. We think it’s a tour de force of ramekin cooking. Just $19.95 on Amazon, click on the image to the right. To create more interest, we’re treating the old book as an introduction to ramekin cooking and we’ve reduced the price to $10.95, we won’t make much but we think people should try this process out. Now at least we can get back to cooking!
We’ve been working away on the next version of “Small Foods”and here it is. Right now it’s only the Kindle version but soon it will be a beautiful printed book as well. Kindle has some limitations as far as books with lots of photos and artistic layout are concerned, but they do adapt to any tablet or phone so I guess there is some value to it. I would think for RVers it would be great as it removes the need to carry around a cookbook in a limited space. Homes, apartments, RVs, boats with ovens, there are tons of places you can use a small foods cook book. (In a boat you might want to use a large muffin pan as ceramic ramekins could roll around due to the boat rocking). I myself prefer a hard copy book, but I’m sure there are some who prefer to get their recipes digitally.
The new book has the original 17 recipes and 33 more, including desserts! Many of these dishes have been featured here and some have not. Just $3.95 (U.S.) on Kindle.
In the meantime, starting tomorrow, we have reduced the Kindle price of the “Small Foods” book to $2.99. We feel that this is a good introduction to the small foods process and we’d like everyone to try it.
More recipes to come here on BillsEntree so keep checking for new food treats.
Warm, with beef, noodles and cream, what could be better on a cold winter night. I like to use precooked, beef tips, they just melt in your mouth. You’ll probably find them in the ham and hot dog area of your market. We like it with a nice salad and a good Beaujolais. Life is good!
1 15 oz. pkg. precooked Beef Tips
1 4 oz. can Mushrooms, drained
3 pats of Butter
¼ cup diced onion
1 10 oz. can Beef Broth
1 Tbs. Flour
1 cup Medium Egg Noodles
Dash of Catsup, Garlic Powder, Dijon Mustard and Worcester Sauce
Pepper to taste (there’s usually enough salt in the broth and beef)
¼ cup heavy whipping Cream
1 Flour Tortilla
Sour Cream for the top or use Creme Fraiche (50/50 Heavy Cream and Sour Cream)
PAM cooking spray
Spray 3 eight to ten ounce ramekins with PAM. Preheat oven to 350 degrees f.
Boil the egg noodles in salted water until they are slightly softened (about 3-4 min.), rinse, drain and reserve. Sauté the onion in the butter and when it has softened a little add the tablespoon of flour and stir it in well to coat all of the flour. Add about ¾ cup of the of broth, the mushrooms and dashes of catsup, mustard, garlic powder, pepper and Worcester sauce. Pour it into a medium sized bowl.
Separate the beef from most of the gravy in the box (you will need a little of it and they give you way too much) and add it to the bowl. Now pour in the whipping cream and the noodles and stir it all together. Cut the tortilla into thin strips and rough them up a little between your hands to form noodles. Fill the ramekins with the mixture and place a mound of the tortilla noodles on top. Bake for about 30 min. until the liquid is bubbling and the tortilla noodles have browned.
Serve in the hot ramekin with a dab of sour cream on top and a dash of paprika for color.
We had the pleasure of staying at the Asia Spa and Bed in Asheville NC. It is a cozy little B&B just six bedrooms, but all beautifully decorated and very, very comfortable. We went there to visit the River Arts district, a very large collection of galleries and working studios in Asheville, most are open to visitors, only how they ever get any work done is a mystery to me with all the visitors. Asia serves a breakfast every day and on our first day we had French Toast in a ramekin! Imagine my surprise, I’ve written a book about ramekin cooking and here’s some one actually doing it. I haven’t thought of French Toast in a ramekin. It was great, so I asked the manager, Nicolette, if I could use the recipe, she said yes, so here is my version. Like French Toast it’s very simple and this one you make the night before. Double or triple the mixture and make four or six… and feed an army! They are all done at once so no waiting. We told her she should write an Asia Spa cook book.
1/4 cup half and half
4 slices of bread, not Wonder bread
2 dashes of cinnamon
Two eight ounce ramekins (2 – 11oz. ones)
2 pats of butter
Peach or Apple sliced thin (optional)
In a small bowl beat the eggs well, then add the half and half and cinnamon. Cut the bread into quarter slices that will fit into the ramekin. Spray the ramekins with PAM. Dip the cut bread into the egg mix four times or so and put the slices in the ramekin with the bread standing up until it is full. Our friends like to put a thin slice of fruit between each slice of bread. Leave some of the crust showing as it will brown and create eye appeal. Place a small dab of butter and then a little cinnamon on top. Put them into the fridge and allow them to rest overnight.
Next day – Preheat oven to 350 degrees f.
Put the ramekins into the oven and bake for 30 min. or until they brown a little on top. Cut around the sides of the cup with a butter knife and using a fork and the butter knife on either side, carefully lift the toast out of the cup. Dust them with a little XXX sugar. Serve with some maple or other syrups on the side and some fresh fruit. At Asia we had a berry mix; blueberries, strawberries and black berries. Very yummie! PS they do freeze well, just defrost for about an hour and pop them into the toaster oven.
We usually have this dish as a side for Thanksgiving or Christmas dinner. I thought it would make a good entrée as well, so I worked up this version. Small size, no meat, it makes a perfect light dish for summer with a salad. If you need a larger, casserole style for a big dinner, just double or triple the ingredients, skip the Filo dough and just put some bread crumbs on top to brown. We like to add some fresh cilantro to it, that brightens the taste and adds a little zing. Makes about three 8 oz. ramekins.
1 14 oz. can of whole Artichokes
1 Pkg. frozen Spinach
4 oz. Cream cheese
4 Tbs. of Butter, warmed
¼ cup of bread Crumbs
¼ cup chopped onion
2 Tbs. chopped cilantro leaves (optional)
Salt & pepper to taste
1 pkg. frozen filo dough
Cilantro or flat parsley
Preheat oven to 350 degrees f. and spray two or three ramekins with PAM
Defrost the spinach and cook it in the microwave until it is hot. Then put it into a strainer and rinse with cold water. Press the water out of the spinach. Rinse and drain the artichokes, cut off the stems if they have any. You want these to stand up in the cup. You can add the stems to the spinach mix, if you wish for flavor. Press the water out of the artichokes between paper towels.
Cream the spinach, onions, chopped cilantro, butter, bread crumbs and cream cheese together.
Place two sheets of Filo in each ramekin and let the sides droop over the top. Stand up enough of the artichokes in the ramekin to cover the bottom of each. Put a layer of of the spinach butter combination on top. Fold the filo dough over on top of the ramekin. Bake for 30 min. or until the top browns well. Pick the package out of the dish using two forks, plate it and I like to put a leaf of cilantro or flat parsley on top as a decoration, a slice of a small tomato works well too.
Serve with a salad and a good Pinot Grigo, Enjoy!